The purpose of the visit was to inspect complaint # 1337615 . Findings : Grill is maintained at about 350 F. As measured the chicken was cooked at 539 F. California Club, what the complainant ate is made with quacamole that is vacuumed packed and cored. The restaurant sells about 350 sandwiches a week. No one else reported illness and the complainant did not see a medical doctor.No evidence was found to support this allegation. She chose not to do a food history.
No violation noted during this evaluation. | 01/19/2016 | Complaint | |
A couple ate at the restaurant and reported that they got sick from the hamburgers they ate. Findings: 1.They did not see a doctor so there was no confirmation of foodborne illness. 2. On an average, 720 hamburgers are sold in a week. Noone else got sick. The storage temperature of the hamburgers was 34.6F
No violation noted during this evaluation. | 12/08/2015 | Complaint | |
New manager. Nice operation. Well managed.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Correction:
- Equipment - Cutting Surfaces
Observation: The cutting board along is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/22/2015 | Routine | |
Again Outstanding.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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08/20/2014 | Risk Factor | |
PURPOSE OF THIS VISIT WAS TO INVESTIGATE COMPLAINT # 33756. SITE VISIT : Discussed the complaint w/ the manager, who was aware of the complaint. ACTION REQUIRED : THE MANAGER will review personal hygiene w/ all employees especially the use of gloves. See violation 0580 above and the site copy report.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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03/28/2014 | Complaint | |
Cut tomatoes: using time not temperature as a public health control. This restaurant was outstanding today.
No violation noted during this evaluation. | 02/19/2014 | Risk Factor | |
Needs improvements. Most deficiencies were corrected
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A closed drink was on a food prep.table.
Correction: Provide a designated area where employees may place their drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes were at improper temperatures.
Correction: Relocate the cut tomatoes to a colder location and maintain at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: One sparula was in a state of disrepair and damaged.
Correction: Discard the spatula .
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Controlling Pests* (corrected on site)
Observation: Harborage conditions exist for flies.
Correction: Change fly trap glue boards moe often. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove the RAID from the storage area.
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10/07/2013 | Routine | |
Submit application and pay the $40 fee.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat.test kit to monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/18/2013 | Routine | |
- Person in Charge (corrected on site)
Observation: PIC not present during the inspection.
Correction: PIC called after the inspection and we went over the report together.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cut tomatoes were at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed mango salsa and dried ancho peppers were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: all cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
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01/16/2013 | Routine | |
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